Lemon Crème Brûlée Tart
A sweet and creamy tart

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Lemon Crème Brûlée Tart

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Ingredients

Adjust Servings:
250 g Plain flour
4 tbsp Caster sugar
1/4 tsp Salt
200 g Butter
1 Vanilla pod
45 g Caster sugar
300 ml Cream
1 tsp Orange zest
100 ml Orange juice
4 Egg yolks
1 Grapefruit
1 Orange
2 tsp Raw cane sugar
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Ingredients

Directions

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Are you looking for a light and elegant dessert to start the brand new year? This Lemon Crème Brûlée Tart might just do the trick. It starts with a buttery homemade tart shell. Then there is a creamy lemon custard filling, which has a perfect balance of sweet and tart. Finishing it all off is a crisp topping of caramelized sugar.

All of that may sound intimidating, but trust me this one is actually pretty easy to make. Once you get the crust made, the hardest part is done. If you’ve never made a homemade pie or tart shell crust before, then this is the perfect opportunity to start! The lemon custard filling cooks completely in the oven- no stirring on the stove- and is a simple mixture of sugar, cream, eggs, lemon juice, and zest.

Preheat the oven to 180°C. Mix the flour, sugar and salt in a bowl. Melt the butter and add it to the dry ingredients. Knead until you have a homogenous dough.

Roll it out on a floured work surface into a long rectangle. Carefully put it in the tart mold and prick it with a fork. Bake in the oven for 20-23 min until it starts to colour. Take it out of the oven and let it cool.

Lower the oven temperature to 150°C. Prepare the filling. Scrape out the vanilla pod and the seeds in a pan. Stir in 20 g sugar, the cream and orange zest. Bring the mixture to a boil. Remove from the heat and stir in the lemon juice. Cover with a lid and let it rest for 10 min.

Beat the egg yolks in a bowl together with the remaining sugar. Stir the egg mixture into the cream mixture and let it cool completely.

Sift the mixture. Carefully pour it in the prebaked dough mold. Bake it in the middle of the oven for 34-36 min or until the edges have become firm. The center will still be wobbly at the moment. Take it out of the oven and let it cool to room temperature and put it in the fridge for at least two hours.

Spread the cane sugar evenly over the tart and burn it with a crème brûlée torch. Cut the orange and grapefruit in thin slices and cut away the peel. Place them on the tart and cover with a new layer of cane sugar. Caramelize them with a crème brûlée torch and serve immediately.

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